Blueberry yogurt scones
30 min · 12 g protein · 175 cals / serving
Golden scones studded with blueberries and a little lemon zest, served as a cream tea: split warm, with jam and a thick spoonful of skyr in place of the clotted cream. Greek yogurt binds the dough in place of most of the butter and the milk, and a scoop of whey takes a little of the flour, so the scones are tender and soft, slightly less short and crumbly than an all-butter scone.
Ingredients
- 1 1/3 cups + 1 tbsp self-rising flour, self-raising flour, plus a little for dusting
- 1 scoop (30 g) whey protein, unflavoured or vanilla
- 1 tsp baking powder
- 1 tbsp + 1 tsp granulated sugar, caster sugar
- a pinch salt
- 1 tsp lemon zest, from 1/2 lemon
- 2 tbsp unsalted butter, cold, cubed
- 2/3 cup + 1 tbsp nonfat Greek yogurt, 0 % fat
- scant 1 cup blueberries, fresh
- 1 tbsp skim milk, skimmed, for brushing
To serve
- 1 1/3 cups skyr, plain or vanilla, stirred until thick and smooth
- 2 tbsp reduced sugar jam, strawberry or raspberry
Steps
- Heat the oven to 430°F (390°F fan, 425°F) and line a baking tray. Mix the flour, whey, baking powder, sugar, salt and lemon zest in a bowl, then rub in the cold butter with your fingertips until it looks like fine breadcrumbs.
- Stir in the yogurt with a table knife until the dough just comes together, then fold in the blueberries with a few turns. Handle it as little as you can; the less you work it, the taller and lighter the scones.
- Tip onto a floured counter and pat (do not roll) into a round about 3 cm (1 1/4 inches) thick. Cut into 8 wedges, set them on the tray a little apart and brush the tops with the milk.
- Bake 13–15 minutes, until risen and golden and they sound hollow when tapped underneath. If the tops brown before the middles are done, lay foil over them for the last few minutes. Cool on a rack for 10 minutes.
- Split the scones while warm and serve each with a spoonful of jam and a generous spoonful of the skyr. They are best the day they are baked.
Good to know
Can I use frozen blueberries?
Yes, straight from the freezer, folded in at the very last moment. They bleed purple streaks into the dough, which tastes the same and looks homely.
Can I make them more like a classic scone?
More than double the butter. They come out shorter and richer, with a more crumbly edge, at about 29 instead of 41.
Jam first or cream first?
That depends on whether you are in Cornwall (jam first) or Devon (cream first). With skyr standing in for the clotted cream, the Cornish way keeps it on top where you can see it.
Per
- Calories
- 161
- Protein
- (27%)
- 11 g
- Fat
- (16%)
- 3 g
- Carbohydrates
- (57%)
- 23 g
- of which sugar
- 7 g
- Fiber
- 1 g
- Sodium
- 343 mg
More breakfast
Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 1398 kcal goes into the pot and 932 g of ingredients comes out as about 869 g of food: 161 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.